About This Dish
A modern coastal adaptation of the classic pigeon pastilla, featuring a luxurious mix of shrimp, fish, and sometimes squid in a creamy, herb-laced sauce, all wrapped in crispy phyllo pastry. Unlike the sweet-dusted traditional pastilla, the seafood version is entirely savory, with vermicelli noodles and Chinese-style glass noodles adding texture to the filling. This dish has become a modern Moroccan classic, found at upscale restaurants and catered events across the country. It is a showstopper presentation that combines the drama of pastilla with the freshness of Moroccan seafood.
Ingredients
- 600 g Mixed seafood (shrimp, white fish, calamari)
- 10 Phyllo pastry sheets
- 100 g Vermicelli noodles
- 1 Onion, chopped
- 3 cloves Garlic, minced
- 1/4 cup each Fresh cilantro and parsley
- 100 ml Heavy cream
- 1 tsp Ground cumin
- 1 tsp Paprika
- 100 g Butter, melted
- 2 tbsp Lemon juice
- to taste Salt and pepper
Instructions
- 1
Cook vermicelli, drain and set aside.
- 2
Sauté onion and garlic. Add seafood and cook 3 minutes. Do not overcook.
- 3
Add cream, herbs, cumin, paprika, lemon juice, salt, and pepper. Mix with vermicelli.
- 4
Layer phyllo sheets in a buttered round pan, brushing each with butter.
- 5
Add the seafood filling. Fold phyllo over the top, brushing with butter.
- 6
Bake at 190C (375F) for 25 minutes until golden and crispy.
- 7
Invert onto a plate and serve hot.
Tips & Tricks
- Do not overcook the seafood before assembling — it will cook more in the oven.
- The filling should not be too wet or the pastry will become soggy.
- Serve immediately for the crispiest pastry.